Tomato basil soup with roasted garlic and Parmesan!
I really like tomato basil soup. As long as it’s not too acidic. I have had a few really tasty bowls at restaurants but I wanted to make my own. I don’t know why I haven’t done that yet. I looked up a few recipes to get some ideas, and then i just did my own thing. This is the recipe I came up with. I think it’s pretty darn good.
1/2 medium onion chopped
2 tbsp. butter
about 5 cloves of roasted garlic (roasted garlic adds a really yummy nutty flavor and it’s not so potent)
1 can chicken broth
2 c. water
1 small can of tomato paste
1 can diced tomatoes
1/3 c. heavy cream
1 tsp. sugar
1/2 c. Parmesan cheese
1/2 Tbsp. dried basil
salt to taste
Melt the butter on medium heat in a large stockpot and add the chopped onion. Cook until the onions are translucent. Then add the water, sugar, chicken broth, garlic, basil, tomato paste and tomatoes. Simmer on Medium-low for about 20 minutes. When had reduced down a little, add the heavy cream, and the Parmesan cheese. After I added those I got out my hand blender and blended it up right it in the pan so it was nice and smooth. Season to taste with salt and garlic powder if you think it needs that. If it is to acidic you can add more sugar and more chicken broth. I cooked up some orzo past and added a scoop of that in each of our bowls before we started eating, it added texture so it wasn’t just a boring soup. Mmm so good!